The book is called Plenty by Yotam Ottolenghi, a renowned chef and author who writes a weekly vegetarian column in London’s weekly Guardian newspaper. Ottolenghi owns “haute couture” food shops in London, which are well known for innovative dishes, that are made using the best of ingredients.

This is a spectacular dish I recently made for a luncheon, which ended up being a favorite with adults and the kids alike.

Salmon and cabbage make a really great combination. This is a quick dish I throw together when I have leftover salmon from a meal. I used Napa cabbage in this recipe but you can use regular green cabbage too. You can chose to leave the smoked salmon too but it does add an nice smoky twist to the dish.